Creative sake brewing based on the theme of colors revealed in blind tests. In December 2013, Japanese cuisine was recognized as an Intangible Cultural Heritage by UNESCO, and sake, a part of Japanese culinary culture, is gaining global attention. Driven by the success of sake breweries expanding overseas, sake is evolving into a globally recognized alcoholic beverage that pairs well with any food. Meanwhile, Mitsukoshi Isetan launched the "Nippon IRO SAKE Project" on March 4th. The project aims to express the name and label design of sake based on the color that emerges when sipped. Five breweries are taking on the challenging challenge of expressing the inherent image of their sake using traditional Japanese colors. First up is Saiya Sake Brewery in Akita Prefecture, known for its signature mellow "Yuki no Mesha" sake, which is committed to the time-consuming Yamahai brewing method. Obata Sake Brewery in Sado, Niigata Prefecture, is known for its light, dry sake, the fragrant and refreshing "Manotsuru." Miyasaka Brewery in Nagano Prefecture produces "Masumi," a sake known to all sake lovers. Fukumitsuya in Ishikawa Prefecture, which produces all its sake made with pure rice, utilizes its rice fermentation techniques to develop cosmetics and food products, and promotes sake both domestically and internationally. Finally, Amabuki Sake Brewery in Saga Prefecture, Kyushu, produces fragrant sake using flower yeast. All of these breweries are known for brewing unique and appealing sake. "This project, which is based on traditional Japanese colors, is a perfect way to talk about sake, as it captures the subtle nuances that are inherent in our DNA. By working with these five breweries, Isetan's Japanese sake, which 'continues to pursue tradition while experimenting with new creations,' is expressed. The unexpected appearance of the sake will hopefully spark conversation at parties and other events," says the buyer.

The traditional colors that these breweries will reflect in their flavors and designs were decided through a blind test with around 30 participants. Professionals in sake and expression, including breweries, importers, buyers, artists, and magazine editors, tasted sake from the five breweries without any prior knowledge. Each person voted for their opinion on the color that struck them and the scene that came to mind when they drank it. These images and scenes were then compiled to select the "traditional Japanese color" that each brewery will represent. Using the traditional Japanese color decided upon through the blind test as a theme, the breweries will then create the flavor, taste, labels, and bottles. What an innovative sake-making project!

Continued in Part 2